Ingredients
250 ml (2 cups) whole-wheat flour
60 ml (1/4 cup) sugar
15 ml (1 tablespoon) baking powder
2.5 ml (1/2 teaspoon) baking soda
2.5 ml (1/2 teaspoon) salt
2 eggs
250 ml (1 cup) plain yogurt
60 ml (1/4 cup) margarine
375 ml (1 ½ cups) cheddar cheese, grated
125 ml (1/2 cup) Patience Fruit & Co Sea Salt & Pepper Active Blend, finely chopped
Cooking time 20 minutes Portions 12 muffins
Most muffins are sweet, but here’s a great savoury variation on the theme. Quick and easy to whip up, they make a great snack or appetizer any time of day. Try them with jam for that delicious salty-sweet contrast.
Ingredients
250 ml (2 cups) whole-wheat flour
60 ml (1/4 cup) sugar
15 ml (1 tablespoon) baking powder
2.5 ml (1/2 teaspoon) baking soda
2.5 ml (1/2 teaspoon) salt
2 eggs
250 ml (1 cup) plain yogurt
60 ml (1/4 cup) margarine
375 ml (1 ½ cups) cheddar cheese, grated
125 ml (1/2 cup) Patience Fruit & Co Sea Salt & Pepper Active Blend, finely chopped
Print ShareSteps
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Place rack in the middle of the oven. Preheat oven to 200°C (400°F). Line 12 muffin cups with paper or silicone liners.
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Mix flour, sugar, baking powder, baking soda and salt. Set aside.
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Mix eggs, yogurt and margarine in another bowl until the mixture is pale and smooth. Add liquid ingredients to dry ingredients and stir just enough to moisten the flour. Add cheese and Energy Blend.
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Divide mixture among muffin cups, using a 75 ml (1/3 cup) ice cream scoop. Bake for 18 to 20 minutes, until a toothpick inserted in the middle of a muffin comes out clean. Cool on a rack. May be frozen.
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In this recipe
Sea Salt and Pepper
This blend of dried cranberries, cashews, pumpkin seeds, chickpeas, sunflower seeds, sea salt and pepper balances sweet and salty in a way everyone will love. A savvy touch of pepper brightens up your snack time.
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